Fiery Orange Tofu

When you’re looking for creative ways to turn a block of mashed soybeans into dinner…

Look no further.

This robust, zesty dish will tickle your tofu fancy. Not familiar with making tofu? Click here!

It’s an incredibly simple meal to concoct any night of the week and makes for a great plate of leftovers. Trust me. My boyfriend crawled out of bed at 5:45 in the morning just to bring me a tupperware of it as I was rushing out the door because he knew I really wanted the leftover scraps. What a guy.

Feeling like you’ll miss the meat after you’re done eating dinner?

Lucky for youuuuu, this dish has a creamy, spicy, fragrant marinade and all them healthy fats, fiber, and protein are guaranteed to keep you satiated. Nutrition: check. Taste: check. Now pass the napkins.

Fiery Orange Tofu

1 package firm tofu

3 T tahini or creamy peanut butter

3 T soy sauce or tamari

1 T grated fresh ginger

3 cloves garlic

1 jalapeño (with seeds still intact)

1 fresh orange

1 fresh lime

2 tsp hot chili paste (or sriracha)

1 tsp tumeric

1/2 tsp ground black pepper

1/2 tsp fresh grated lemongrass (optional, recommended)

1 handful cilantro (or parsley, cilantro recommended)

cilantro for garnish

1 T olive oil

If you haven’t checked out my recipe on how to prepare tofu and are standing there looking at the package of white bean curd like a deer in the headlights, head on over to my Tofu Tutorial. This post covers all the basics from pressing the tofu to cutting it! For this recipe, we will be frying the tofu.

Once the tofu is ready and cut up, you will prepare the marinade aka saucy deliciousness. Start by grating the ginger and lemongrass.

Mince the garlic finely.

Mince that jalapeño. If you’re not a fire breathing dragon, only use half…you have been forewarned.

Mince cilantro.

In a small to medium size bowl, whisk together the ginger, lemongrass, tahini or peanut butter (if not soft and creamy enough, place in a small dish and microwave for a few seconds) soy sauce/tamari, chili paste, cilantro, jalapeño, tumeric, and black pepper.

Squeeze lime and orange juice in, making sure to remove any seeds that fall into the bowl. Set bowl aside.

Heat up a skillet to medium high and pour in olive oil. Fry the tofu pieces for about 4 minutes or until golden brown, then flip over and fry another 3-4 minutes.

Reduce heat to low, pour in the marinade and let cook and thicken and bubble for about 1 minute.

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2 Comments

This recipe absolutely blew me away. I can’t tell you how much I LOVED it. My fiance told me it was the best dish I’ve cooked to date. I unfortunately had to give you credit for “my genius.” You’re deliciously talented! OX

Well well well, I’m so happy to hear your fiance’s tastebuds were titillated. But I’m sorry you *begrudgingly* had to give me tha cred. 😉 I can’t take it all, though, because according to your report you added a few things here and there. Hats off to you, chef. Happy you tried this at home and hope you try more and let me know how it all pans out!